Can I use sourdough discard to make this recipe?

Absolutely. In fact, the sourdough discard is key to flavor and moisture. It adds a gentle tang and tender crumb, making these blueberry scone sourdough discard bakes stand out from traditional scones.

Should scone dough be wet or dry?

Scone dough should be firm but slightly tacky. It should hold its shape without spreading. Think pie dough—not cookie dough. Add cream a teaspoon at a time if it feels too dry.

How do I store leftover sourdough scones?

Store cooled scones in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days . For longer storage, wrap and freeze. Reheat gently for best texture.

Can I use frozen blueberries in these lemon blueberry sourdough scones?

Yes, you can. Just use them straight from the freezer and toss them in flour first to avoid over-softening the dough.

Blueberry Scone Sourdough Discard – Bright, Tangy & No-Waste Delicious

Name: Blueberry Scone Sourdough Discard – Bright, Tangy & No-Waste Delicious
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 380 grams all-purpose flour; 65 grams granulated sugar; 15 grams baking powder; 3 grams salt; 113 grams unsalted butter; 250 grams fresh blueberries; 2 large eggs; 100 grams sourdough discard; 60 grams heavy cream; 20 grams milk; 4 grams vanilla extract; zest from 1 lemon; 130 grams powdered sugar; 30 grams heavy cream; juice from 1 lemon; zest from 1 lemon; pinch of salt

Description

These blueberry scone sourdough discard treats are buttery, tender, and finished with a bright lemon glaze—perfect for using up sourdough starter in a no-waste, flavorful way.

Ingredients

380 grams all-purpose flour
65 grams granulated sugar
15 grams baking powder
3 grams salt
113 grams unsalted butter
250 grams fresh blueberries
2 large eggs
100 grams sourdough discard
60 grams heavy cream
20 grams milk
4 grams vanilla extract
zest from 1 lemon

For the glaze:

130 grams powdered sugar
30 grams heavy cream
juice from 1 lemon
zest from 1 lemon
pinch of salt

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Instructions

Preheat oven to 425ºF.

Whisk flour, sugar, salt, and baking powder in a medium bowl.

Grate in butter and mix until flour-coated.

Toss blueberries in and mix gently.

In another bowl, whisk eggs, sourdough discard, cream, milk, vanilla, and lemon zest.

Add wet mix to dry mix and combine just until moistened.

Turn onto floured parchment, pat into 8–10 inch round, 1 inch thick.

Cut into 8 wedges and place on baking sheet, separated.

Bake 15 minutes or until golden.

Whisk glaze ingredients and pour over cooled scones.

Notes

Toss blueberries in flour before mixing to prevent bleeding.

Freeze well; reheat in oven for fresh-baked texture.

For variations, try raspberries or chopped strawberries

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sourdough Discard, Scones
Method: Baking
Cuisine: American